Studies on Oyster Glycogen (II)—— the Fine Structure of Oyster Glycogen

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (7): 43-46.

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Studies on Oyster Glycogen (II)—— the Fine Structure of Oyster Glycogen

CHEN Qian, YANG Rui-Jin, GU Ling-Lin

1.School of Food Science and Technology, Southern Yangtze University;2.Key Labo-ratory of MOE, School of Food Science and Technology, Southern Yangtze University

Online:2005-07-15 Published:2011-09-19

Abstract

Abstract: The fine structure of glycogen purified from oyster was investigated by enzymic methods. The results showed thataverage chain length (CL),interior chain length (ICL) and exterior chain length (ECL) of oyster glycogen were 13, 9 and 3,respectively. The β- amylase limit dextrin of oyster glycogen was completely debranched by joint action of isoamylase and thenpullulanse. The ratio of A and B chains in oyster glycogen was 0.88:1.0, and the multiple branching degree was 1.88.

Key words: oyster, glycogen, structure, multiple branching degree

CHEN Qian, YANG Rui-Jin, GU Ling-Lin. Studies on Oyster Glycogen (II)—— the Fine Structure of Oyster Glycogen[J]. FOOD SCIENCE, 2005, 26(7): 43-46.

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Studies on Oyster Glycogen (II)—— the Fine Structure of Oyster Glycogen

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